Tomato Lentil Salad Recipes

STEWED LENTILS AND TOMATOES

Stewed Lentils and Tomatoes image

Provided by Ina Garten

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

LENTIL & TOMATO SALAD

Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Categories Dinner, Side dish

Time 25m

Number Of Ingredients 11

Ingredients

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

Steps:

Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

TOMATO LENTIL SALAD

Tomato Lentil Salad image

This is one of my signature potluck dishes. It makes a TON. The lentils almost make it taste like a hamburger dish. Don't even think about using dried herbs for this one. It won't work.

Provided by dicentra

Categories Lentil

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups dry lentils
2 cups orzo pasta
16 roma tomatoes, diced
3/4 cup fresh oregano, stems removed and leaves chopped
3/4 cup olive oil (you can use less)

Steps:

Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool.
Toss all of the ingredients together in a bowl and serve cold.

Nutrition Facts : Calories 708.2, Fat 29.1, SaturatedFat 4.1, Sodium 15.8, Carbohydrate 88, Fiber 24.1, Sugar 6.7, Protein 25.5

LENTIL SALAD WITH TOMATOES

Lentil Salad With Tomatoes image

Provided by Pierre Franey

Categories easy, lunch, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound dry lentils
1 small onion stuck with 1 clove
1 cup finely diced carrots
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
3 cups water
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
1 tablespoon red wine vinegar
3 tablespoons olive or vegetable oil
4 ripe plum tomatoes, cored and cut into small cubes
2 tablespoons chopped parsley

Steps:

Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
Remove and discard the onion, thyme and bay leaf. Drain.
Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL SALAD WITH TOMATO AND DILL

Lentil Salad with Tomato and Dill image

Categories Salad Tomato Side Vegetarian Quick & Easy Low/No Sugar Basil Lentil Healthy Vegan Dill Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

Ingredients

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Steps:

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

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